Halibut Confit With Leeks, Coriander, and Lemon

Ingredients for Halibut Confit With Leeks, Coriander, and Lemon

• 1 tablespoon coriander seeds, plus more very coarsely chopped for serving

• 4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2" pieces

• 8 sprigs coriander, cut into 2" pieces, plus leaves for serving

• 1 cup olive oil

• 1 lemon, thinly sliced, seeds removed

• Sale kosher

• 450g skinless halibut fillet, halved lengthwise

Preheat oven to 191°C. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)

Toss leeks, coriander sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.

Reduce oven temperature to 135°C. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.

Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and coriander leaves.

Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.

Avvertenza

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